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Method

1. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well.

2. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside.

3. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat.

4. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok.

5. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve.